Maker: Asai (click to see more by this maker)Item num: 91615Blade length: 8.25 in.Total length: 14.60 in.Blade width: 1.95 in.Blade thickness: 0.13 in.Item weight: 6.90 oz.Shipment weight: 9.95 oz.Blade: Kurouchi tsuchime damascus san mai with an aogami super carbon steel core, Rc 63Bolster: Pakkawood ferruleHandle: Macassar ebonyDescription: Renowned bladesmith Masami Asai passed away in the summer of 2014. He will be greatly missed – as a person, an artist, and one of the truly great knifemakers of Japan. Before his passing, his apprentice, Yamamoto, was given the right to continue to make knives under the Asai name. We are working with Yamamoto-san to determine which knife lines will be continued. We regret that this means that only those knives that are in stock can be ordered at this time.
The kiritsuke gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is suited to preparation of meat and may be used as a general purpose chef's knife. The triangular tip results in a detail oriented, yet stronger tip than the gyuto. The long blade is needed for the slicing motion required to cut meat and the tall profile provides plenty of finger clearance over a cutting board. The long, straight spine is perfect for moving foods across a cutting board after chopping. The kiritsuke gyuto is a perfect choice to grab whether slicing onions, chopping parsley, or dicing meats.
Each knife is individually hand-forged beginning with an aogami super carbon steel core (hagane). The smaller crystalline size of this carbon steel results in superior edge holding when compared to nearly any other steel. Many knifemakers and users feel that aogami super is among the best carbon steels used on kitchen knives today. Aogami super combines limited rust resistance with carbon steel performance. The central core is surrounded by many layers of deeply etched damascus. The top section of the blade features a hand hammered surface (known as tsuchime) that helps food release from the knife's side when cutting. A dark kurouchi finish results from the last phase of heat treatment and adds a limited degree of rust resistance.This time consuming process creates a knife with outstanding edge holding and beauty. The blade is distal tapered for optimal balance and has an extremely thin, keen edge for the highest performance. Because this knife is forged from carbon steels, we recommend using camellia oil to avoid rust.
The "Wa" style handle is octagon in shape and is sculpted from macassar ebony with a pakkawood ferrule. This natural, ambidextrous handle is easy to grip and lasts a lifetime. Like other kitchen knives, this knife should not be put in a dishwasher.Availability: Not currently available